- 3 cups whole HBF cranberries
- 1 1/2 cups sugar divided
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter at room temperature
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup Greek yogurt
Once you have your ingredients collected, all you have to do is:
Preheat oven to 350°Lightly butter a 9 inch springform bundt pan or plain springform pan.
Place cranberries and 1/2 cup sugar in the bowl of a food processor. Pulse until cranberries are minced but not pureed.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
In a large bowl, beat together butter and remaining 1 cup sugar until light and fluffy. Add vanilla. Add eggs, beating until just incorporated.
Add flour mixture to wet ingredients, beating until just combined. Stir in yogurt.
Spoon 1/2 the batter into the prepared bundt pan. Spread cranberries evenly over the top. Cover cranberries with remaining batter.
Bake cake until golden and a tester comes out clean, about 50 minutes.
So how yummy does this sound?
As always, we wish nothing but the best for you, your family, and friends as you prepare every foodie’s favorite holiday!
We would love to see your pics of the family table enjoying your meal!
From the HBF Family to yours,Happy Thanksgiving